Japanese Cucumber Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 130.7
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 407.6 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 9.4 g

View full nutritional breakdown of Japanese Cucumber Salad calories by ingredient
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Number of Servings: 4


    2 cucumbers
    80 ml mirin
    60 ml rice vinegar
    1 tablespoon soy sauce
    200 gr. Tofu
    2 teaspoons wakame seaweed


Cut the cucumbers in half, remove seeds and cut again. Mix with salt and let them aside on the refrigerator for 30 minutes.

Mix in a bowl mirin, rice vinegar, soy sauce and a little bit of sugar. Cook on low heat without letting it boil, for about 5 minutes.

Cut the tofu in dices. Fried the tofu on oil and then remove the excess of fat with kitchen paper.

Mix all the ingredients and put the seaweed before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

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